I have an internet friend that lives in Minnesota and I am always turning him onto Southern Foods and stuff. Well, last year he was asking me about a vegetable that "we" ate down here below the Mason Dixon and I finally found out he was talking about Okra. I sent him my favorite fried recipe and then had some Talk O Texas pickled Okra sent to him. He liked it but said "it's not hot by any stretch of the imagination" but he has to hide it from their good Neighbor's 8 yr old daughter cause SHE LOVES IT. She also like the boiled Crawfish that I shipped him - - especially the dissecting part OK, I'm rambling so I'll get to the point.

It looks like I may get to meet he and his wife in March if they make the trip through the Gulf Coast as planned - - soooooo - - - - I pickled him some HOT TEXAS OKRA this morning. Five of the jars have Habeneros, Serranos, Jalapenos and a few pods of Okra in them.

I've put up jellies, relishes and mincemeat but never Okra so my fingers are crossed. They have to sit for 6 weeks according to my friend Mz Carol's instructions - - - got new smoke alarm so we should be covered.

Thought I'd update Y'all on my Minnesota Friend and the "Hot Pickled Okra" I sent back home with them after their visit the first of this month. His comment was "Yes, it's hot but it's good and I like it " So mission accomplished, I guess.